Asparagus Green Beans And Potatoes With Green Mole Sauce Recipes

ROASTED FINGERLING POTATOES WITH ASPARAGUS & GREEN BEANS RECIPE - (4.3/5)

Steps:

• Preheat the oven to 400°F. Par-cook the fingerling potatoes for 5 to 6 minutes in a large pot of boiling water. Remove from water and let cool. Line a baking sheet with tin foil for easier clean up then spray with cooking spray. Slice the potatoes into half, lengthwise and put on the baking sheet, drizzle with half of the olive oil and season with salt and pepper to taste. Bake for 10 to 15 minutes or until golden brown. While the potatoes are cooking, toss the asparagus and green beans with remaining olive oil and season with salt and pepper to taste. Remove the potatoes from oven and toss the asparagus and green beans on the baking sheet with the potatoes. Return to the oven and cook for an additional 4 to 5 minutes or until the veggies are tender but still a bit crisp. Enjoy.

ASPARAGUS AND GREEN BEAN SALAD

Steps:

• Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
• Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.

HOW TO COOK ASPARAGUS

Steps:

• Asparagus is best and freshest in spring from a local source. Generally, the West Coast season runs from February to May; East Coast asparagus appears in May and June. Asparagus from Peru is available year-round, of course, but it is not as good.At the market, look for spears that are brightly colored and have compact, tightly closed tips. Spears that are ridged or look dry have lost their flavor. Check the root ends to see how dried out they are; if they are truly brown, reach for a different bundle.For stovetop cooking, a stainless steel or enamel-coated cast-iron pot is best. If you're stir-frying, you'll need a wok or a deep-sided cast iron skillet. For roasting, use a baking sheet or a small roasting pan.Asparagus cooks quickly, so make sure to have all your ingredients ready by the stove. It's best served warm or room temperature; ice-cold asparagus is unpleasant.
• Asparagus comes in different shades and sizes, and each has its strengths. Here are some tips on how best to choose, clean and store it. There are three colors of asparagus: green, purple and white. Green asparagus is by far the most common and is available year-round in American supermarkets. You'll find thin, medium and fat green spears in almost any market. Whatever its thickness, green asparagus should be cooked al dente. White asparagus is more common in Europe. It is white because the plants are covered in mulch to prevent them from developing chlorophyll, which gives plants their green color. White asparagus must be completely peeled from tip to tail, and, unlike green, should be well-cooked. It is a mistake to cook green and white asparagus together. Purple asparagus has a beautiful violet skin that turns dark green when cooked. Its taste is similar to that of green asparagus. Asparagus usually comes in three sizes: Pencil-thin, medium and jumbo. The thickness of the asparagus does not indicate its maturity; a thin asparagus spear does not grow into a fat one. What you'll choose is based on personal preference and what you're cooking. Some describe thin spears as grassy or thicker ones as meaty.Thin asparagus is great for stir fries and sautéing. Fat asparagus is good for roasting or grilling, and best when you want to serve whole spears, even simply steamed. Medium spears work in almost any cooking method. Store your asparagus in your crisper drawer, wrapped in a damp paper towel and then in a plastic bag, no longer than three days. Do not clean it first. Or you can store asparagus upright in a container with an inch of water. Place it in the fridge, uncovered.
• Before you begin cooking, take a minute to snap or cut off the tough bottom ends of the asparagus. If you have nice fat spears, peel their tough skin away too. We'll show you how. Snapping off woody asparagus bottoms gives you spears of slightly different lengths, but guarantees no tough ends when you sit down to eat. To snap, hold a spear with both hands and find the natural bending point near the bottom of the stalk. Then snap. Make sure your hands really are near the bottom, or you risk discarding too much; a stalk will snap in the middle if you're not careful. The spear should break at a point where the asparagus has started to lose its moisture.Cutting your spears is fine as long as you take care to avoid the woody ends. (But please, don't use the discarded ends to make anything but compost.)The skin on larger asparagus spears doesn't soften with cooking, which is why it's best to peel the lower stalks of medium or fat spears, both green and purple. Always peel white asparagus.To peel, place the spear flat on your work surface. Using a vegetable peeler, preferably one with a swivel blade, peel the asparagus from about halfway up the spear toward the root end. Never peel the tips. Use a light hand, or you'll peel off too much of the sweet core. Asparagus can be peeled a few hours ahead of time, wrapped and refrigerated.
• Roasting asparagus allows for a slight caramelizing of the vegetable's skin, and it's just luscious. It's also a fast way to get delicious asparagus on the table without standing at the stove.Here's a very simple method for roasting that just requires olive oil, salt and pepper, but you can add other spices as well: cayenne, red pepper flakes or smoked salt. Or try chopped walnuts, a sprinkle of grated Parmesan and a drizzle of balsamic vinegar.Heat your oven to 425 degrees, and dress asparagus spears lightly with olive oil and season with salt and pepper. Spread them on a baking sheet or in a roasting pan in one layer and roast until lightly browned and sizzling, and just firm-tender. If you are roasting on a baking sheet, that should take 10 to 12 minutes, or about 15 minutes in a heavy-bottomed roasting pan. The trick here is getting the spears nicely colored without overcooking them, and you should always err on the undercooked side - asparagus will continue to cook off the heat.
• Simply steamed or simmered asparagus is delicious, and you can dress the spears however you like: in a bagna cauda, or a mixture of lemon juice and olive oil, or nothing at all. These are very easy cooking methods, and any size spear will work, although medium is best. We'll also tell you how to blanch asparagus, a useful method when incorporating the vegetable into other dishes. It's easy to cook asparagus in a steamer. Bring one inch of well-salted water to boil in a pot with a steamer insert, and place the spears in the steamer in a single layer. (If necessary, work in batches; do not pile in the asparagus or try to cook too many at a time.) Cover the pot and cook for about 3 minutes, depending upon size of spears. Err on the undercooked side - asparagus will continue to cook off the heat. Remove from the pot with a slotted spoon or tongs and blot the excess water away with a towel.Simmering asparagus is another easy way to cook asparagus quickly, and a good option if you don't own a steamer. In a wide pot, boil a few inches of generously salted water and add your asparagus. Cook at a rapid simmer for 2 to 4 minutes, depending on the size of your asparagus. Again, don't cook too many at one time; a dozen in the pot at once is plenty. Remove from the pot with a slotted spoon or tongs and blot to remove any remaining water. Old recipes sometimes call for using twine to tie asparagus into bundles, to make it easier to retrieve them from the water. If you do, blot the cooked bundle, transfer to a platter and snip the twine with kitchen shears. Some recipes, such as spring pasta dishes, call for blanching asparagus. It's easy to do. In a wide pot, boil a few inches of generously salted water and add your asparagus, either whole stalks or cut into pieces. Cook at a rapid simmer for 1 minutes. Then immediately plunge the spears into a bowl of ice water to halt the cooking and to keep them green. Remove from ice water and blot, otherwise risk waterlogged asparagus.
• Tender, sweet asparagus can be delicious raw and dressed simply with olive oil, lemon and salt. And you don't even need to turn on your stove.Fat asparagus works best in raw preparations, like this fast recipe for a delicious asparagus salad.Using a sharp, thin-bladed knife, slice 6 to 8 fat asparagus spears very thinly on the diagonal. (Alternatively, you can cut them on a mandoline, or use a peeler to slice them lengthwise into long, thin ribbons.) Pile them into a bowl and dress with 1 tablespoon lemon juice, 3 tablespoons olive oil and a few pinches of salt. Toss and serve.
• Asparagus is great quickly stir-fried or sautéed over high heat. You could sauté spears in butter or olive oil with delicious results, but throwing some chopped herbs or sliced chiles into the pan adds wonderful flavor. Both of these methods produce juicy asparagus that retains its crunch.Thin spears are best for sautéeing or stir-frying. For Asian recipes, use a wok if you have one; otherwise, a cast-iron skillet or large sauté pan will work fine. Here's a simple method for spicy wok-fried asparagus (you can leave out the spicy elements if you wish): Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. In a wok or cast-iron skillet, heat 1 tablespoon vegetable oil until nearly smoking. Add the asparagus to the wok or skillet, season generously with salt and pepper and cook about 2 minutes until it is bright green, stirring constantly and making sure that the asparagus is coated completely with oil. Then, add 3 minced garlic cloves, 1 tablespoon grated ginger and one finely chopped serrano or other hot chile pepper. Cook for another 30 seconds or so, then transfer to a serving platter and scatter on top a handful of chopped fresh basil, mint or cilantro leaves (or all three.) And here's how to sauté asparagus: Heat a skillet or sauté pan over medium-high heat. Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. Add olive oil or butter to pan; when hot, add asparagus, season generously with salt and pepper and cook about 3 to 4 minutes, until bright green, shaking or stirring the pan frequently. The key is to cook the asparagus just enough so that the exterior browns a bit, but the interior remains crunchy. Finish it with anything you like: a squeeze of lemon, a favorite sweet vinegar, a fistful of chopped herbs.
• Frying asparagus is easier than it sounds, and results in crispy, tender spears that you won't want to stop eating. Don't forget a good dipping sauce.You'll need a deep heavy-bottomed pot, like a Dutch oven, to make tempura, and a thermometer to test the temperature of your oil. Medium spears work best. Here's an easy method:In your heavy-bottomed pot on the stovetop, heat three inches or so of vegetable oil until it reaches 360 degrees. While it heats, in a bowl, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 2 tablespoons corn starch and ½ teaspoon salt. In a separate bowl, combine 2 cups ice water and 2 eggs, lightly beaten, and then add that to the flour mixture. Mix it briefly with a fork or chopsticks, but do not overbeat; lumps are fine. Dip your cleaned, snapped asparagus spears in the batter and drop them gently in the hot oil. Fry for about two minutes, until the spears are just lightly browned. Remove them from the oil with a slotted spoon or tongs and drain on absorbent paper.

ROASTED GARLIC GREEN BEANS OR ASPARAGUS & SAUCE

Steps:

• 1. If using green beans, remove stems and halve. If using asparagus, trim off woody pieces and save for another use. Boil vegetables in salted water, 3 to five minutes. Drain and immediately drop into ice water. Let sit for another three minutes.
• 2. Meanwhile, mixrowave coarsely chopped garlic and olive oil in 30 second intervals until fragrant. Be careful not to burn the garlic or have the oil too shallow. I do it in a small tea cup. Reserve 1 tablespoon of garlic infused oil and toss the remaining oil with the vegetables and a liberal amount of salt. Sprinkle garlic pieces over vegetables.
• 3. Roast vegetables in 400 degree oven for thirty minutes. For dressing, try one of the following: 1.) Mix Dijon mustard, rosemary, and desired amount of pepper into remaining oil. Or 2.) mix garlic oil and a tablespoon of red wine vinegar in a dressing bottle. When vegetables are well roasted, drizzle one of the dressings over the vegetables and serve.

POTATO GREEN BEAN MEDLEY

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. , To reserved drippings, add the potatoes, green beans, water, salt and pepper. Bring to a boil; reduce heat. Cover and cook for 15-20 minutes or until the vegetables are tender. Drain if necessary. Sprinkle with bacon.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP

Steps:

• Place 1 in. of water in a Dutch oven; add asparagus and beans. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drain vegetables; transfer to a serving platter. Drizzle with dip.

GARLIC ASPARAGUS AND GREEN BEANS

Steps:

• Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

GREEN BEAN AND ASPARAGUS SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
• Roast green beans in preheated oven until tender, about 10 minutes.
• Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
• Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
• Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

SEASONED GREEN BEANS AND ASPARAGUS

Steps:

• 1. In a big frying pan heat olive oil, add your asparagus and beans, season well with salt and pepper, saute for about 3 min stirring often, add basil and lemon juice stir well to coat and saute for another 3 min. They should be hot but still crispy. Enjoy

GREEN BEANS WITH TOMATO SAUCE

Steps:

• Place green beans in a steamer basket. Place basket in a large saucepan over 1 in. of water; bring to a boil. Steam, covered, 8-10 minutes or until crisp-tender. Transfer to a serving bowl., Meanwhile, in a small saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Drizzle over beans.

ASPARAGUS WITH GREEN BUTTER

Steps:

• Remove hard, woody stems of asparagus at natural break point. Scrape skin off 15 stems and place them, garlic, salt and pepper in saucepan and cover with water. Cook until stems are tender, about 10 minutes.
• When stems are cooked, drain well, squeezing out as much moisture as possible. Put stems in blender or food processor with butter and lemon juice. Blend well and taste for seasoning. Mash butter through fine sieve and chill.
• Poach or steam asparagus tips until just tender. Serve hot with green butter.

POTATO, GREEN BEAN AND SPINACH SALAD

Steps:

• Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
• When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
• Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.

ROSEMARY ROASTED POTATOES AND ASPARAGUS

Steps:

• In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

GREEN BEANS AND POTATOES

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.